Mushroom Meatballs

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and slice the mushrooms thinly

Heat a wide based pan with a lid on a medium-high heat with 1 tbsp (2 tbsp) of olive oil and 15g (30g) of butter

Cook for 8 min, or until browned and the water has evaporated

Meanwhile, strip the rosemary leaves, discard the woody stems, and chop finely

Grate the cheddar 

Peel and finely chop or grate the garlic

Add the rosemary, cheddar, oats and 1/3 of the garlic (reserve the rest for step 5) in a food processor

Once caramelised, add the mushrooms to the processor (reserving the pan for step 5)

Season the mixture with 1/4 tsp (1/2 tsp) of both salt and pepper

Add 4 tbsp (8 tbsp) of cold water

Blitz into a sticky mixture, similar to stuffing

Line a baking tray with tin foil or baking paper

Divide the mixture into 6 (12) even portions and using wet hands, shape them into balls

Add them to the baking tray and place in the oven for 12-15 min, or until the outsides are golden 

Meanwhile, boil a kettle for step 7

Peel and finely chop the onion(s)

Return the mushroom pan to a medium-high heat with 1 tbsp (2 tbsp) of olive oil

Add the onions with a pinch of salt and the remaining garlic and fry for 2-3 min, or until the onions are translucent

Add the canned tomatoes, soy sauce, balsamic vinegar, 1 tsp (2 tsp) of sugar and 1/4 tsp (1/2 tsp) of pepper

Increase the heat to high and bring to a boil

Once boiling, reduce the heat to low and simmer gently for 8-10 min with a lid, until thickened

Meanwhile add the pasta to the pot of boiling water with a large pinch of salt

When boiling, cook for 8-10 min, or until cooked but with a slight bite

Drain the cooked pasta and toss with the thickened sauce